Description
This rich and creamy Baked Potato Soup is a comforting classic perfect for chilly days. Made with baked russet potatoes, crisp bacon, sautéed onions and garlic, and a luscious blend of chicken broth, milk, sour cream, and cheddar cheese, this hearty soup delivers all the flavor of a loaded baked potato in a warm bowl. Garnished with green onions and extra cheese, it makes a delightful meal for family and friends.
Ingredients
Scale
Main Ingredients
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
- 2 green onions or chives, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the flour, cooking for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth.
- Add liquids: Pour in the milk or half-and-half, bringing the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot, mashing them slightly with a spoon for texture. Stir in sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Season: Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into bowls, garnishing each with crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon topping.
- Bake the potatoes the day before for quicker preparation.
- Use half-and-half instead of whole milk for a richer soup.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Adjust the thickness by adding more broth or milk as desired.
